Olive Oil Pie
6 servings
50 minutes
Olive oil pie is an exquisite creation of Italian cuisine, combining a delicate texture and refined taste. Its origins trace back to traditional Tuscan recipes where olive oil plays a key role in baking, giving the dough softness and a light fruity note. The flavor of the pie is a harmony of sweetness with the subtle citrus aroma of lemon zest and noble hints of Grand Marnier liqueur. Thanks to the leavening agent, the pastry turns out airy and porous. This pie pairs perfectly with a cup of espresso or fragrant tea and can also serve as an elegant dessert for family dinners and festive gatherings. Its tenderness and lightness make it an ideal choice for breakfast or afternoon treats.
1
Preheat the oven to 160 degrees. Grease the bundt cake pan with oil and dust with flour.
- Butter: 1 tablespoon
- Wheat flour: 3 glasss
2
Beat the eggs with sugar until light yellow using a mixer. Add 3 cups of flour, zest, olive oil, milk, and liqueur and mix. Add baking powder and stir until smooth. Fill the mold with the batter and bake for forty minutes.
- Chicken egg: 4 pieces
- Wheat flour: 3 glasss
- Lemon zest: 0.3 teaspoon
- Extra virgin olive oil: 0.8 glass
- Milk: 0.6 glass
- Grand Marnier liqueur: 3 tablespoons
- Baking powder (raising agent): 1 tablespoon
